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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Monday, July 27, 2015

TROTTERS SOUP
















TROTTERS SOUP
Trotters Soup and Cow Heel Soup were traditional Soup dishes that   were cooked in almost every Anglo-Indian home in the olden days. Each family had their own recipe and method of preparing the soup according to their taste. The soup could be prepared with either goat, lamb or pork trotters, preferably the front ones. It is a very nourishing soup recommended when one is recuperating after a long illness.

Serves 6      Time required: 45 minutes
Ingredients
6 to 8 trotters (mutton or pork) each to be chopped into 2 pieces
2 or 3 green chilies (optional)
Salt to taste
1 teaspoon pepper powder
1 teaspoon chillie powder
2 or 3 cloves
1 stick of cinnamon (about one inch)
2 medium size tomatoes chopped into quarters
1 large onion chopped roughly

Wash the trotters well. Place all the above ingredients together with the trotters and sufficient water in a pressure cooker. Pressure cook for about 20 minutes or till the trotters are tender. Mix in a tablespoon of flour and simmer till the soup is fairly thick.  Serve hot with bread. This is a very nourishing soup.


Thursday, July 02, 2015

ANGLO-INDIAN HOT BEEF FRY























ANGLO-INDIAN HOT BEEF FRY
Serves 6  Preparation Time 1 hour
Ingredients
1 kg Beef cut into cubes
3 green chillies
1 small piece cinnamon
1 or 2 bay leaves
3 onions sliced finely
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon pepper powder
2 tablespoons vinegar
1 teaspoon chopped garlic
Salt to taste

Boil the meat with a little salt and a pinch of turmeric in sufficient water till tender. Strain the soup and keep aside. Heat oil in a pan and sauté the onions, chopped garlic, cinnamon, bay leaves, and green chillies till slightly brown. Add the ginger garlic paste, chillie powder, pepper powder, turmeric powder and vinegar and fry for a few minutes. Add the meat and mix well. Add the remaining soup and a little more salt if necessary. Keep frying till almost dry and the fry is a beautiful dark brown. Serve with bread or as a side dish with steamed rice and pepper water.